Mississippi Mud Cookies

by Kate on November 25, 2014

Mississippi Mud Cookies - FoodBabbles.com

There are certain partners in life that just “go” together. Peanut butter and jelly. Peas and carrots. In my opinion, chocolate and marshmallows are one of those partnerships I love. Whether they unite in between crisp graham crackers in the form of s’mores or they meld with the warmth of a cup of hot chocolate it’s always sweet deliciousness. These Mississippi Mud Cookies are no exception. I adore Mississippi mud pie. Crumbly cookie crust, chocolate cake, chocolate pudding and fluffy piles of whipped cream on top. What’s not to like?

Mississippi Mud Cookies - FoodBabbles.com

These Mississippi mud cookies get the classic double dose of chocolate, just like the pie thanks to a chocolate cookie base and the addition of chocolate chips. But my favorite part is my interpretation of the whipped cream topping. Marshmallows, of course! Warm, chewy chocolate cookies brimming with melty toasted marshmallows.  I’ve had Mississippi mud pies with pecans in the crust as well so why not add those to the mix too? This sounds like a fine cookie indeed. I know you’ll agree.

Mississippi Mud Cookies - FoodBabbles.com



One Year Ago: Apple Crumble Ice Cream

Two Years Ago: Sinful Cinnamon Muffins

Three Years Ago: Cinnamon-Cider Candied Apples & Caramel-Cider Dipped Apples

Mississippi Mud Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 3 dozen

Mississippi Mud Cookies

Chewy chocolate cookies filled with chocolate chips, pecans and marshmallows.


  • 1 1/2 cups semisweet chocolate chips, divided
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coffee extract
  • 1 cup mini marshmallows
  • 1/2 cup chopped pecans


  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
  2. Melt one cup chocolate chips in a double boiler or in the microwave. Set aside.
  3. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and both sugars until fluffy, about 3 minutes. Add eggs one at a time, beating after each addition. Add vanilla extract and coffee extract. Mix to combine.
  5. With mixer on low, slowly add the flour mixture and beat until combined. Fold in remaining chocolate chips, marshmallows and pecans.
  6. Drop dough by rounded tablespoons onto prepared baking sheets. Bake in preheated oven 10 minutes. Cool on baking sheet for 5 minutes then transfer to wire cooling rack.

{ 2 comments… read them below or add one }

Thalia @ butter and brioche November 26, 2014 at 4:36 am

These cookies look beyond delicious, definitely craving one right now!


Kate December 2, 2014 at 9:50 pm

Thanks so much Thalia! They really were delicious.


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